Weird, Wild & Brewed by Beasts: A Curious Look at Animal-Processed Coffee

Let’s be honest: coffee people are a little... obsessive. I say that lovingly, as one of them. We’ll tweak grind settings 0.1 millimeters for flavor. We’ll debate pour-over versus AeroPress like it’s a Supreme Court case. And yes, some of us will willingly drink beans that have passed through the digestive tracts of wild animals.

Wait, what?

If you’re new to the world of exotic coffees, buckle up, because this is one weird (and weirdly delicious) ride. You’ve probably heard of civet coffee (a.k.a. kopi luwak), famously produced from beans eaten and excreted by a small, cat-like creature in Southeast Asia. Maybe you’ve even heard of Black Ivory coffee, made from beans digested by elephants.

But did you know they’re not alone?

Yes, folks, nature has a few more surprises up its sleeve. And while not all of these make it to your neighborhood coffee shop, they remind us just how passionate (and adventurous) the coffee world can be.

The Civet: The OG Coffee Pooper

Let’s start with the celebrity of the bunch, the Asian palm civet. In the wild, this nocturnal creature sniffs out the ripest coffee cherries, eats them, and then, well, does what all creatures do after a meal. The beans come out "pre-fermented" thanks to enzymes in the civet's digestive system, and are then cleaned, processed, and roasted.

Now, some say it gives the coffee a smoother, less bitter taste. Others call it hype. I’ve tried civet coffee once, during a trip to the Philippines, and I’ll be honest, it was earthy, smooth, and... kind of underwhelming for the price. But the story behind it? That’s what stuck with me.

Just make sure, if you’re ever tempted to try it, to look for ethically sourced kopi luwak. Many civets are caged and force-fed in terrible conditions, and no coffee is worth cruelty.

The Elephant in the Room: Black Ivory Coffee

Next up: elephants. Specifically, Thai elephants that eat coffee cherries as part of their diet. As with civets, enzymes break down proteins in the beans (which can be responsible for bitterness), resulting in a smoother cup. The beans are harvested from, you guessed it. elephant dung. And yes, it’s all thoroughly cleaned before roasting.

Black Ivory coffee is rare. I mean, really rare. A pound can cost over $500, making it one of the most expensive coffees in the world. Why? Because elephants digest slowly, and a lot of beans are lost in the process. I’ve never tried it myself, but one of our long-time customers, Tim, did during a honeymoon in Thailand. He said it was "surprisingly mellow and oddly... floral." His wife said it was "romantic in a very National Geographic way."

The Coati: South America’s Secret Brew

Now here’s one you may not have heard of, the coati, a raccoon-like animal native to Central and South America. Similar to civets, coatis naturally eat ripe coffee cherries in the wild. Farmers sometimes collect the beans from coati droppings in the forest, clean them (very thoroughly), and process them into a specialty coffee.

It’s incredibly rare, mostly because coatis aren't as predictable or common around coffee farms. But a few experimental batches have made it to local markets in Panama and Colombia. It’s said to have a unique sweetness and clean finish. Would I try it? Absolutely. Would I pay $300 for it? Probably not. But hey, every sip tells a story.

Why We’re Fascinated

Here’s the thing: animal-processed coffees are about more than novelty. They tap into our love of origin stories, our curiosity, and this deep desire to connect more intimately with what we consume. We want to know where our beans came from, how they were treated, and what makes them special.

Even if you never try civet or elephant coffee, there’s something beautiful about the diversity of flavor and experience that coffee offers. One day, you’re sipping a classic Colombian pour-over. The next, you’re learning about raccoon-like creatures helping ferment beans in the Andes.

Back to the Basics

Most of us aren’t sipping $100 cups of animal-processed coffee on the regular, and that’s okay. In fact, some of my best cups have come from humble, responsibly sourced beans brewed in my tiny kitchen.

Still, these stories make me appreciate just how wild (literally) the coffee world can be. It’s a reminder that this isn’t just a drink, it’s a living, evolving culture with roots in every corner of the globe.

So the next time you're sipping your go-to roast, think about the journey it took to get to your cup. Whether it's passed through the hands of a farmer or the belly of a civet, every bean has a backstory worth sharing.

And that? That’s what makes coffee so much more than a morning ritual, it’s an adventure in every cup.